Baked Italian Zucchini Boats Recipe

The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley.
-Concetta Maranto Skenfield, Bakersfield, California

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"Today I chopped up the leftover zucchini boats and felt the need to amend my review. While I wouldn't make the "boats" again, the ingredients will make a good casserole-type side dish. In fact, I found that the stuffing tasted better today, maybe because they had time to blend?"

"I do these all the time but OMIT the bread crumbs, broth, eggs & butter. That would make it more like DRESSING or STUFFING. What I do add for flavor is crumbled SPICY ITALIAN SAUSAGE that I have precooked. I never bother PRE-COOKING the zucchini, as we prefer them TENDER-CRISP. I keep the Italian sausage that I have cooked and crumbled in the freezer in a Ziplok so it is available for these as well as to toss on pizza, put in omelets, etc."

"I hate to be the first reviewer because these were just fair. Some people might like these, but we didn't. I cut the recipe in half, but followed the directions perfectly, using fresh garlic and even grating fresh parmesan cheese because it's so much better than packaged. Even so, it was just okay."